Yeah, I know. I was just saying it would be great if at least one of the popular brands of flour in the United States was available to you. I mean, even when you mentioned specific flour types that are available to you, I had no idea how any of these flour types may compare to the types of flour that are available to me. For example, I identify flour by terms such as "high gluten flour," "bread flour," "all-purpose flour," and "pastry flour." For all I know, flour in Germany may be separated into the same types of flour, but they just use different terminology. Conversely, maybe the kinds of flour that are available to you are completely different than the types of flour that are available to me, which is why they're not identified with similar terms. I don't know, and I don't really feel like doing any homework right now.

Can you please give me the link for scott123's list of acceptable NY style flours? I can't seem to find it.

scott123

Just to clarify, you want 13% protein flour- not any of the flours on that list. I just provided the list since you asked for it.

Also, you want malted flour if you can find it (malted barley will be in the ingredients). If you can't find it, then you'll need to compensate with either a longer ferment or your own malt supplementation.

scott123

Well, I bowed out of your initial stone inquiry thread because I wasn't certain what style you were shooting for, and even if you did state a preference, for a 482 oven, I don't know of any material that is guaranteed to give you great (ie fast) NY style results.

Now that you seem to be moving in a very NYish direction and can confirm 500 F.... that changes things a bit. It won't be cheap, and it's a bit cutting edge/unproven, but for 500 F. I strongly suggest keeping your eye out for 3/8" (1 cm) or thicker aluminum plate.

BTW, "Eiweiß" means protein in german. So I think I'm doing a really good job considering the fact that it's only 10.6% protein!

Yulian,

If the specs for the flour are reciting protein content on a 0% moisture basis, as is common in Europe, then the comparable protein content on a 14% moisture basis could be over 11%. We would have to know the moisture content of the flour to do a more accurate calculation. Unfortunately, millers do not put the moisture basis on the flour bags. You would need the actual specs on the flour as held by the miller.

Well, I bowed out of your initial stone inquiry thread because I wasn't certain what style you were shooting for, and even if you did state a preference, for a 482 oven, I don't know of any material that is guaranteed to give you great (ie fast) NY style results.

Now that you seem to be moving in a very NYish direction and can confirm 500 F.... that changes things a bit. It won't be cheap, and it's a bit cutting edge/unproven, but for 500 F. I strongly suggest keeping your eye out for 3/8" (1 cm) or thicker aluminum plate.

If the specs for the flour are reciting protein content on a 0% moisture basis, as is common in Europe, then the comparable protein content on a 14% moisture basis could be over 11%. We would have to know the moisture content of the flour to do a more accurate calculation. Unfortunately, millers do not put the moisture basis on the flour bags. You would need the actual specs on the flour as held by the miller.

Well in that case I guess I'm screwed, because I have no idea how to find that out. On the other hand, I'm extremely satisfied with my results so far, so I believe the best thing I can do is experiment with as many different flour types as possible. I have to, among other things, try these:

Flour type 812Flour type 1050

There's also "Dinkelmehl 612" which has higher protein but it is spelt instead of wheat. I don't know how that would work for a pizza.

It has to do with type 1050 flour... I haven't tried it yet just because it's a tiny bit darker than the other flour... but it's 12.1% protein. Would you try it if you were in my shoes?

More fiber = more bran = bad. Bran slices through gluten and inhibits oven spring. You don't want anything in dough that limits volume. I wouldn't recommend the 1050.

Steel doesn't really start doing it's NY style magic until around 525. There's oven tricks you can do to push your oven a bit further (such as place a frozen towel around the temperature probe), but if you want to avoid tricks, but still have fast bakes, I sincerely think aluminum is the answer.

Here, in the U.S., we've had people find aluminum plate for around $100 (75 Euros). Steel varies, but, on average, I'd say people are finding it for around $60. You can go for steel, but, imo, you'd be spending money on a hearth that wouldn't quite get you to where you want to be (NY wise), when that $60 would take you quite a ways towards the price of aluminum.

Google 'metal yourtown,' (or 'steel yourtown'/'aluminum yourtown'), see what comes up and make some calls. It can't hurt to get a price.

Steel doesn't really start doing it's NY style magic until around 525. There's oven tricks you can do to push your oven a bit further (such as place a frozen towel around the temperature probe), but if you want to avoid tricks, but still have fast bakes, I sincerely think aluminum is the answer.

Tell me, would the aluminum make a better-tasting dough & crust, or is speed the only thing I would gain? Right now I cook my pizzas on the screen for about 10 minutes.

scott123

We've had members play with spelt. Much like we've had members play with whole wheat. There's nothing inherently wrong with either, but, imo, they're advanced pizzamaking because you have to compensate for the deficiencies of the flour.

When you expose pizza to intense heat, either through high temperature or conductive materials (such as steel and aluminum), the intense heat boils the water in the dough and causes a rapid expansion of steam (as well as a rapid expansion of the CO2 from the yeast). This rapid expansion is oven spring and it gives the pizza superior volume. Superior volume/greater puff, for many members, tastes better. So a faster baked pizza is a tastier pizza (to a point). For the style you're currently making, 4 or 5 minutes should be the goal- and you'll never reach that goal with a screen.

We've had members play with spelt. Much like we've had members play with whole wheat. There's nothing inherently wrong with either, but, imo, they're advanced pizzamaking because you have to compensate for the deficiencies of the flour.

So that means no spelt.

Question: If I'm not able to find 13% protein flour, is there anything I can add to the flour to increase the protein?

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When you expose pizza to intense heat, either through high temperature or conductive materials (such as steel and aluminum), the intense heat boils the water in the dough and causes a rapid expansion of steam (as well as a rapid expansion of the CO2 from the yeast). This rapid expansion is oven spring and it gives the pizza superior volume. Superior volume/greater puff, for many members, tastes better. So a faster baked pizza is a tastier pizza (to a point).

You're absolutely right (of course). I've noticed this as I watch through the oven glass how my crust grows/rises.

My pizzas from last year and today are difference like day and night. I used to bake them at about 210 degrees for 20 minutes in a cutter pan, and the result was something completely different.

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For the style you're currently making, 4 or 5 minutes should be the goal- and you'll never reach that goal with a screen.

The pizza I made today was done after 9 and a half minutes. I'm not sure exactly what temperature I'm cooking at, but I believe it is around 500 F. Does this make sense? 500 F - almost 10 minutes?

I guess I will have to buy an infrared thermometer to find out exactly what temperature it is.